Three-Bean Vegetarian Chili

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 bell peppers (one red, one green), diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (15-ounce) can fire-roasted diced tomatoes
• 2 cups vegetable broth
• 1 cup frozen corn kernels
• 1 teaspoon kosher salt, plus more to taste
• 1/2 cup chopped fresh cilantro, for serving
• 1 avocado, diced, for serving

Instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat, then add the onion, bell peppers, and carrots; cook for 7 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the garlic, chili powder, cumin, and cayenne, and cook for 1 minute, stirring constantly, until very fragrant.
3. Stir in the crushed tomatoes, black beans, kidney beans, pinto beans, fire-roasted diced tomatoes, and vegetable broth, scraping up any browned bits from the bottom of the pot.
4. Bring the chili to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until slightly thickened.
5. Stir in the frozen corn and kosher salt, and simmer for another 5 minutes until the corn is heated through.
6. For a thicker chili, use the back of a spoon to mash about 1 cup of the beans against the side of the pot and stir back in.
7. Taste and adjust the salt and spice level, adding more cayenne if you want extra heat.
8. Let the chili rest off heat for 5 minutes to let the flavors settle before serving.
9. Ladle into bowls and top each portion with chopped cilantro and diced avocado.

Nutrition

Calories	310
Protein	14 g
Fat	8 g
Carbs	48 g
Fiber	15 g
Sodium	680 mg

Estimated per serving